1. Sweat onion in butter until light brown
2 add all spices and cook for 1/2 minute
3 Add beef with 1/2 cup water
4 add tomato puree,mix well,and sweat covered until meat firms up
5 Keep short in braising with water,deglaze ( http://en.wikipedia.org/wiki/Deglazing_%28cooking%29) approximately 3 times
6 cover meat with water and simmer in oven until tender (braising)
7 deglaze and finish with a touch of white wash
8 Adjust seasoning to taste if necessary

Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.

Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.

Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.

Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.

Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!

HEROHAMO wrote:Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.

Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.

Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.

Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.

Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!

Good tip.

I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time.

Daniel Snyder has defined incompetence, failure and greed to true Washington Redskins fans over the last decade. Stay away from football operations !!!

HEROHAMO wrote:Since Thanksgiving is coming up. Just a simple tip which makes a huge difference.

Brine your Turkey the night before you cook it. What is a brine. Basically a solution of water and salt. However you could add herbs and spices if you wish depending on your taste.

Heres what I do. I boil a good large pot of water, salt, brown sugar or regular sugar, pepper corns, a couple cloves of garlic, thyme and bay leaves. You dont put the turkey in yet it is meant to be like a marinade.

Let the stuff cool down. Then put turkey in a large container or pot and cover with your brine/marinade. Refrigerate at least 12 hours. Now when you bake your turkey it will be juicy very very juicy.

Whenever I do this method the Turkey is the real star. In Thanksgivings in the past the turkey was always dry. Now your turkey will be better then the ham! Juicy not dry!

Good tip.

I also add a cup of white wine while it is in the oven and baste it frequently in the juices during cooking time.

White wine makes it even more tasty. Good mention I almost forgot about that option. Now I wont forget the white wine. Thanks.